Spaghetti Carbonara with Pancetta and Green Peas

There are many recipes available on the web for similar recipes. This is from Food and Wine and I think the best.
1 tablespoon extra virgin olive oil
2 large garlic cloves , lightly crushed
6 oz pancetta , sliced 1/3 inch thick and cut into 1 inch matchsticks
3/4 cup heavy cream
3 large egg yolks
1/3 cup freshly grated parmesan cheese, plus more for serving
3/4 cup fresh or thawed frozen baby peas
3/4 pound spaghetti
Freshly ground black pepper
1. Bring a large pot of water to a boil. In a large deep skillet, heat the oil.Add thre gsarlic and cook over moderate heat until golden , about 3 minutes. Discard the garlic.Add the pancetta to the skillet and cook over moderately high heat , stirring occasionally , until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon , transfer the pancetta to a bowl.
2. Pour off all but 2 tablespoons fat from the skillet. Add the cream and scrape up any browned bitsfrom the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup parmesan cheese.
3. Add the salt to gthe pot of boiling water . Add the baby peas and cook just until tender , about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.
4. Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixrure , pancetta and peas. Season with pepper ( pancetta is salty, no need for salt ) and toss until the sauce coats the spaghetti. Serve immediately with parmesan cheese,